In the land of kimchi

It’s best to watch the video for more instructions.

Easy Kimchi (according to Maangchi):
Cabbage:

• 10 pounds of napa cabbage (adjust the recipe if you use less. I used 7 pounds).
• 1 cup of kosher salt

Cut napa cabbage into bite-size pieces. Wash and soak the cabbage for a few minutes. Then salt the cabbage in a large bowl and let sit for 1.5 hours. Every 30 min gently mix and turn over the cabbage. After 1.5h, rinse the cabbage and drain.


Meanwhile make…
Porridge:

• 3 cup of water
• 1/2 cup of white sweet rice flour
• 1/4 cup of white or coconut sugar

In a pot, hit the water with the rice flour and constantly stir. With in 3-5 min, the porridge will thicken up. Add the sugar, and stir some more for 1min. Take off heat. Let cool to room temperature.

Ginger-garlic paste:

• 1 cup of peeled garlic cloves
• 2 TB of fresh ginger
• 1 cup of fish sauce
• 1 medium sized white onion, peeled

Place in food processor and process for 1 min.

Porrigde-Chili paste:

• Mix the cooled porridge with the ginger-garlic paste.
• add 1-2 cups of chili flakes (just 1/2-1 cup if you don’t like it too hot)
• mix it all up.
• Add
  • 2 carrots, thinly sliced
  • 1 cup of daikon, thinly sliced
  • 1 bunch of scallions, sliced on an angle
• Mix the vegetables in the paste.

Make kimchi:

• Prepare a large storage container with a tight fitting lid. You will store the kimchi in the fridge to ferment for a few weeks.
• Put on some rubber gloves.
• In a bowl, mix a portion of salted, drained cabbage with a laddle full of chili paste. Mix up, and place in storage container.
• Mix until all is mixed up and placed in storage container.
• Place in fridge and wait for fermentation. It will start after 2 days, and smell slightly sour.